Generation Y, The Millennials. Generation Next - These are just a few of the names attributed to the generation born between 1980 and 1999. Millennials, now 19 to 39 years old, were the first to grow up in a digital world, they are the so-called digital natives. To put an entire generation into one category is a crude generalization, however, this generation does share various characteristics. They are characterized by an absolutely experienced approach to the World Wide Web and social media and they not only use but master all of the advantages of the digital world. This article will explain what Millennial "Bleisure" travels expect from the hotel industry and why independent hotels are the perfect match. READ MORE

Hotel executives need to at least take a look at models associated with knowledge management, which is directed at developing a better understanding of the concept of knowledge management within hotels. Knowledge management has to be measured in some way. Once knowledge is accumulated, the current processes may be supplemented or even substituted. The key point in the process perspective is the knowledge accumulation section coupled with knowledge integration and reconfiguration to ensure that the knowledge is actually helping the hotel grow both professionally for individuals and profitably for all stakeholders. This article raises a vital question as to how hotel executives can successfully evaluate the success of knowledge management in hotels. READ MORE

Recent trends have focused on the sourcing of ingredients from whole animals, to local honey, community farmed vegetables to craft cocktail bitters. The Good Food 100 Restaurants List has done a great job of giving chefs and restaurateurs the ability to see how their buying power can change the food supply and essentially vote with their guests forks. Sourcing is no doubt important, but don't leave behind the rest of the operations. There are many options to be more sustainable throughout the entirety of the business. READ MORE

Food is the gateway to a life in hospitality. I have the luxury of being able to connect with young, aspiring culinarians and food fashionistas every day, and if they all have one thing in common, it's that they were hooked by food at a very young age. "I actually fell in love with food when I was 7 when I first tasted clam and raw scallop crudo" as was told to me recently by a 23 year old chef de partie. She was full of energy, incredibly talented, and truly the example of next generation of chef…and all I could think of was "Seriously, you ate raw clams at 7? Not chicken fingers?" This generation is changing how we all eat, and we are better for it…. READ MORE

In the following article, EMPLOYERS Western Regional Loss Manager Raul Chacon, a workplace safety expert, will discuss the common workplace injuries in hotel food and beverage operations settings. These risks for employee injuries include slips, trips, and falls; cuts and lacerations; burns; musculoskeletal strains; and acts of workplace violence. He addresses how to mitigate each of these risks by identifying their common causes in hotel restaurants and bars, as well as specific tactics employees can take to prevent them. Hotel owners and managers will also learn from this article best practices for training staff on safety policies in order to ensure they are remembered and implemented. READ MORE